YOUR SOLIN GENERATED RECIPE
Chicken Breast Pasta Salad with Roasted Vegetables
Oven-roasted chicken breast tossed with whole wheat penne and garden vegetables, finished with a splash of fragrant lemon-herb vinaigrette.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Whole Wheat Penne
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Oregano
PREPARATION
Preheat your oven to 400 degrees Fahrenheit.
Chop the zucchini and red bell pepper into bite-sized pieces and place them on a baking sheet.
Season the chicken breast with a pinch of salt and place it on the baking sheet with the vegetables.
Drizzle one teaspoon of olive oil over the vegetables and roast everything for 15 to 20 minutes until the chicken is cooked through.
While roasting, boil the whole wheat penne in salted water according to the package instructions until al dente, then drain.
Slice the roasted chicken into thin strips.
In a large mixing bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and dried oregano.
Add the cooked pasta, roasted vegetables, and chicken to the bowl, tossing well to combine before serving.